transylvanian meatball soup

This is one of the most beloved soups in my family. It’s the best hangover cure too.

Enjoy!

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transylvanian meatball soup

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Ingredients

The meatballs:

• 500g minced pork

• 1 egg

• 100g short grain rice, uncooked

• ½ tsp black pepper

• ½ tsp salt

the soup dressing:

• 200g creme fraiche or sour cream

• 2 egg yolks

The soup:

• 80g sunflower oil

• 100g onion, finely diced

• 200g carrots, peeled and grated

• 100g celeriac, peeled and grated

• 1 medium red bell-pepper, diced

• 5 tbsp white vinegar (9% alcohol)

• 3L of chicken or vegetable broth

• 1 bunch fresh parsley leaves, chopped

To serve: fresh white bread, chili and extra sour cream

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Method

1. Start making the meatballs before making the soup. Mix all the ingredients for the meatballs. Grease your hands with oil and make the meatballs the size of a walnut.

2. Rest them on a tray until the soup starts boiling. 

3. Make the soup. Heat the oil in a 5L pot and saute the onions, carrots and celeriac. Pour in the broth, cover with a lid and when it starts boiling add the meatballs one by one.

4. When the broth starts to simmer, lower the heat, keep the lid on and let the meatballs cook for 20 minutes. They should float by then, if not detach them from the bottom of the pot with the help of a slotted spoon.

5. Add the bell pepper, vinegar and more salt if needed and leave to cook for 5 to 10 minutes. 

6. Turn off the heat. Take 2 ladles of soup and mix well with the ingredients for the dressing. Pour it in the pot, stirring continuously. 

7. Sprinkle in the parsley leaves, cover with the lid and let the soup rest for 10 minutes before eating.

8. Eat it with fresh, white bread (see my recipe here), chili and more cream.

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Tips & cheats

• If you have a good sauerkraut juice, substitute the vinegar with it.